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Intervention Model: Parallel Assignment
Fermented dairy product, milk-based non-fermented dairy product
Harrison Clinical Research Clinical Unit, Hilblestrasse 54
Published on BioPortfolio: 2014-08-27T03:14:26-0400
This clinical study plans to investigate the effect of the consumption of a fermented dairy drink on the occurrence of common infections. This study will be performed in a healthy adult po...
To select among different dietary and clinical conditions the most appropriate to assess the impact of a fermented milk product on gas-related symptoms
The purpose of this clinical study is to evaluate the effect of a four-week consumption of a fresh fermented dairy drink containing probiotic strains on Antibiotic-Associated Diarrhea and ...
The purpose of this study is to assess the effect of a 28-day fermented milk product consumption twice daily on intestinal gas production of dihydrogen (H2) and methane (CH4) in healthy su...
This study aims to assess the impact of a chronic dietary intervention (8 weeks) with probiotics, specifically Fermented Milk Product with Probiotic (FMPP), on the mood of individuals with...
The lactic acid bacterium is a major starter culture for the production of dairy products. In this study, the physiochemical characteristics of milk fermented by the MGA45-4 isolate of were analyzed...
Koumiss is a popular dairy product in many lands, traditionally prepared from mare milk with spontaneous fermentation. Mare milk and its fermented derivates are more expensive than cow milk and its fe...
Efficient reconstitution followed by fermentation of nonfat (skimmed) dry milk is one of the most important aspects in manufacturing of various dairy products. As a first stage, dry milk is normally b...
Cardiovascular diseases (CVD) remain a major cause of death and morbidity globally and diet plays a crucial role in the disease prevention and pathology. The negative perception of dairy fats stems fr...
Fermentation is a widely used method of natural food preservation that has consequences on the nutritional value of the transformed food. Fermented dairy products are increasingly investigated in view...
A species of Lactobacillus that occurs in the GUT MICROBIOTA of healthy humans as well as FERMENTED DAIRY PRODUCTS and fermented vegetables. It is used as a PROBIOTIC.
A non-pathogenic species of Bacillus that occurs in soil as well as some fermented vegetables and FERMENTED DAIRY PRODUCTS. It produces BACTERIOCINS and ANTIFUNGAL AGENTS and is used in FOOD PRESERVATION as well as a PROBIOTIC.
A species of Leuconostoc that occurs on fruits and vegetables and in their fermented products, as well as FERMENTED DAIRY PRODUCTS. It produces LACTIC ACID and BACTERIOCINS and is used as a PROBIOTIC; however, it has also caused infections in immunocompromised patients.
A species of gram-positive, rod-shaped bacteria isolated from the intestinal tract of humans and animals, the human mouth, and vagina. This organism produces the fermented product, acidophilus milk.
A species of Bifidobacterium that occurs in the LARGE INTESTINE of humans and other mammals and in FERMENTED DAIRY PRODUCTS. It is used as a PROBIOTIC.
Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism ...
Within medicine, nutrition (the study of food and the effect of its components on the body) has many different roles. Appropriate nutrition can help prevent certain diseases, or treat others. In critically ill patients, artificial feeding by tubes need t...